Red Borscht: Heat oil in heavy, large pot over medium-high heat. Add potatoes, carrots, cabbage and onion and saute until cabbage softens, about 5 minutes. Add 8 cups stock, beets and tomatoes. Bring soup to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes. Puree in batches, although a slightly chunky consistency is preferred. Add lemon juice; season with salt and lots of black pepper. Garnish with parsley.
Vichyssoise: In a large soup pot, melt butter. Then add leeks, onions and potatoes. Allow to saute for about 15 minutes until onions wilt. Pour the broth and milk over the vegetables.
Assemble: Ladle Red Borscht into soup bowl, and delicately spoon a smaller serving of the Vichyssoise on top. Garnish with a fresh herb such as dill, if desired.
To Make Challah Bread: Knead dough until the desired consistency, adding flour as needed. Form the dough into a large ball with your hands. Place a tiny amount of vegetable oil in the bottom of a bowl. Add the dough to the bowl, and roll the ball around to cover it with oil. Cover the bowl containing the dough with plastic wrap Place a dishrag or oven mitt over the plastic wrapped bowl. Place bowl in a warm place, perhaps by the oven, to rise, for about an hour.
Series: Kitchen Conspirators Episode: Brooklyn Cuisine (Ep. 4: Part 3)
Courtesy of Kitchen Conspirators